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© Meredith Corporation. All rights reserved. Used with permission.
In a small saucepan, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Cook and stir over medium heat until gelatin is dissolved. Stir in milk, 3 tablespoons sugar and the salt. Cook and stir just until milk is heated through and sugar is dissolved. Stir in amaretto (or almond extract). Pour into four 6-ounce custard cups. Cover and chill about 8 hours or until firm.
In another small saucepan, combine blueberries, orange juice, the remaining 1 tablespoon sugar and the cornstarch. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Transfer to a small bowl. Cover and chill until ready to serve.
To serve, run a thin knife around the edge of each panna cotta; unmold onto individual plates; top with sauce.